BUTTERSCOTCH BLONDIES****

By Nicky

Ingredients

• 12 tbsp. soft margarine
• 2 1/2 c. firmly packed brown sugar
• 3 large room temperature eggs
• 1 tsp. vanilla
• 2 2/3 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 12 oz. milk chocolate chips
• 1 1/2 tbsp. margarine
• 1/4 c. milk
• 1/2 c. + 2 tbsp. icing sugar
• 1/3 c. firmly packed brown sugar
• 3/4 c. butter toffee pieces (skor)

Preparation

Step 1

Oven 350 F

Spray pan with pam. You can line with foil and butter the foil if you want.

Put margarine and sugar in bowl and blend together until smooth using an electric mixer on medium speed. DO NOT WHIP.

In small bowl, stir together eggs and vanilla. Add egg mixture to the butter mixture and blend on low speed until combined. Scrape down the bowl. Add flour, baking soda and salt to the egg mixture and beat on low speed until combined. Stir in the chocolate chips, then scrape the batter into the prepared pan.

Bake for 25-35 minutes, until the center is no longer runny when tested with a skewer.

When cooked put pan on wire rack to cool.

In a small saucepan, combine the butter and milk over medium heat until butter is melted. Add the powdered and brown sugars and stir until melted. Increase the heat to medium high, simmer for 5 minutes until the mixture begins to thicken, remove from heat.

Poke holes in the top of the baked blondies with skewer, pour the topping over the Blondies. Sprinkle with the toffee pieces and let cool til set.